Shrimp and Lime Soup
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per each of 8 servings: about | - |
| cal | 221 |
| pro | 18 g |
| total fat | 9 g |
| sat. fat | 1 g |
| carb | 18 g |
| fibre | 2 g |
| chol | 97 mg |
| sodium | 634 mg |
| % RDI: | - |
| calcium | 3 |
| iron | 17 |
| vit A | 7 |
| vit C | 30 |
| folate | 16 |
For a stronger zing to this sweet-and-sour soup, serve with a wedge of lime to squeeze onto each bowlful.
Ingredients
- 2 tbsp vegetable oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 jalapeño pepper, seeded and minced
- 1 tbsp grated lime rind
- 1 tsp ground cumin
- 1/2 tsp salt
- 1/2 tsp pepper
- 15 unpeeled new red potatoes, diced (1 lb/500 g)
- 4 cups chicken stock or fish stock
- 1/3 cup lime juice
- 1-1/2 lb medium shrimp, peeled and deveined
- 1/4 cup chopped fresh coriander
- Tomato Lime Salsa:
- 1 plum tomato, chopped
- 1 avocado, peeled and diced
- 1/2 cup corn kernels
- 2 tbsp chopped fresh coriander
- 1 tbsp lime juice
Preparation
In large saucepan, heat oil over medium heat; cook onion, garlic, jalapeño pepper, lime rind, cumin, salt and pepper, stirring occasionally, until softened, about 5 minutes.
Add potatoes; cook for 2 minutes. Add stock and lime juice; bring to boil. Reduce heat, cover and simmer until potatoes are tender, about 15 minutes.
Add shrimp; cook, covered, for about 2 minutes or until pink. Stir in coriander.
Tomato Lime Salsa: Meanwhile, in bowl, combine tomato, avocado, corn, coriander and lime juice. Ladle soup into bowls; dollop salsa onto each.
Source : Canadian Living Magazine: October 2003
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